Rose Coco Bean Aubergine Stew

by Edward Daniel
Caption of Rose Coco and Aubergine Stew. Image by Edward Daniel (c)

Rose Coco Bean Aubergine Stew is a hearty stew, and is something that is a favourite amongst my friends and goes down exceptionally well, particularly with smoked paprika as one of its fine ingredients. I serve this dish with spelt, rice or cous cous. Rose Coco Beans are part of the Indian staple diet and it is rich in soluble fibre, aiding in the reduction of blood sugar levels. Aubergine is a good source of potassium too.

Caption of Rose Coco and Aubergine Stew. Image by Edward Daniel (c)
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g Rose Coco Beans, soaked in water for 48 hours beforehand, washed a couple of times during the soaking process
  • 500ml filtered water
  • 11 aubergine
  • 4tbs oil
  • 200g Rose Coco Beans, soaked in water for 48 hours beforehand, washed a couple of times during the soaking process
  • 500ml filtered water
  • 1 onion, diced
  • 2 medium tomatoes
  • 1tsp tomato puree
  • 1tsp smoked paprika
  • 2 cloves of garlic
  • ½ inch ginger, grated
  • ½ lemon juice
  • Season to taste

Instructions

  1. Slice the aubergine. Place in a colander (with a bowl underneath) and dust with sea salt. Set to one side for a couple of hours.
  2. In a pressure cooker, add the rose coco beans, onion, tomatoes and tomato puree, paprika, ginger, garlic, and place under pressure for 30 minutes.
  3. Dry the aubergine with a kitchen towel and shallow fry in oil, until golden on either side.
  4. Add the aubergine to the stew and cook for a further 5 minutes.
  5. Squeeze in the lemon.
  6. Season to taste

 

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